ABSTRACT
ABSTRACT Developing more effi cient and better components as well as processes are the main concerns of the engineering disciplines. Therefore, they have multiple applications in the wine industry. In this chapter we focus on wine fermentations, which in our opinion is the heart of a wine cellar. We will fi rst describe some simple kinetic models which simulate the evolution of the fermentation. We will then explain how to use simple models to design and manage the cooling demand in a cellar, illustrating the procedure with a real case study. An EXCEL spreadsheet with the calculation details of this case study can be requested from the authors.
